Prime Rib Dinner Recipe
Prime Rib Dinner Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
"My family loves this roast, which I make several times a year. Leftovers are great for hot beef sandwiches, and the bones give my homemade soup such good flavor."
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 1-3/4 hours + standing
VERIFIED BY Taste of Home Test Kitchen
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 1-3/4 hours + standing

Ingredients

  • 10 medium carrots, divided
  • 2 celery ribs, finely chopped
  • 1 medium onion, finely chopped
  • 1 small green pepper, finely chopped
  • 4 cups water
  • 2 tablespoons browning sauce, divided
  • 2 tablespoons garlic powder
  • 4 teaspoons seasoned pepper, divided
  • 1 tablespoon celery salt
  • 1 tablespoon Worcestershire sauce
  • 1 beef ribeye roast (3 to 4 pounds)
  • 8 medium potatoes, cut into chunks

Directions

Finely chop two carrots; place in a greased roasting pan. Add the celery, onion and green pepper. Combine the water, 1 tablespoon browning sauce, garlic powder, 3 teaspoons seasoned pepper, celery salt and Worcestershire sauce; pour over vegetables.
Combine the remaining browning sauce and seasoned pepper; brush over roast. Place fat side up over vegetables. Cut remaining carrots into chunks; place carrots and potatoes around roast.
Bake, uncovered, at 350° for 1-3/4 to 2-1/4 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), basting every 30 minutes. Let stand for 10-15 minutes before carving.
Remove potatoes and carrots; keep warm. Skim fat from pan drippings; strain, discarding chopped vegetables. Serve roast and vegetables with au jus. Yield: 8 servings.
Originally published as Prime Rib Dinner in Taste of Home December/January 2008, p17

  • 10 medium carrots, divided
  • 2 celery ribs, finely chopped
  • 1 medium onion, finely chopped
  • 1 small green pepper, finely chopped
  • 4 cups water
  • 2 tablespoons browning sauce, divided
  • 2 tablespoons garlic powder
  • 4 teaspoons seasoned pepper, divided
  • 1 tablespoon celery salt
  • 1 tablespoon Worcestershire sauce
  • 1 beef ribeye roast (3 to 4 pounds)
  • 8 medium potatoes, cut into chunks
  1. Finely chop two carrots; place in a greased roasting pan. Add the celery, onion and green pepper. Combine the water, 1 tablespoon browning sauce, garlic powder, 3 teaspoons seasoned pepper, celery salt and Worcestershire sauce; pour over vegetables.
  2. Combine the remaining browning sauce and seasoned pepper; brush over roast. Place fat side up over vegetables. Cut remaining carrots into chunks; place carrots and potatoes around roast.
  3. Bake, uncovered, at 350° for 1-3/4 to 2-1/4 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), basting every 30 minutes. Let stand for 10-15 minutes before carving.
  4. Remove potatoes and carrots; keep warm. Skim fat from pan drippings; strain, discarding chopped vegetables. Serve roast and vegetables with au jus. Yield: 8 servings.
Originally published as Prime Rib Dinner in Taste of Home December/January 2008, p17

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